Healthy Eggplant Recipes

A combination of tofu and nutritional yeast creates a convincing stand-in for ricotta in this easy vegan eggplant lasagna. It's layered with the eggplant and a quick homemade tomato sauce, then topped with dairy-free cheese substitute for a satisfying casserole that'll please meat eaters and vegans alike. It also happens to be gluten-free!

This cheesy baked eggplant Parmesan has no breading, which means it's easier to make than the traditional version. There's no dredging or frying--instead, the eggplant is roasted until tender before being layered in the casserole dish with a tangy homemade tomato sauce, mozzarella and Parmesan cheese. And without breading, this satisfying eggplant Parmesan is also gluten-free!

One of the most popular street foods in Israel is a sabich, an overstuffed sandwich that always includes eggplant and hard-boiled eggs--along with a potential kitchen sink of salads and sauces. This fork-and-knife version inspired by one served at Tel Aviv's Yom Tov Café is way less messy to eat. Try this healthy sandwich for breakfast, lunch or dinner.

This cheeseburger and eggpant Parm fusion recipe is a winning combination. Breaded eggplant slices are topped with marinara sauce, mozzarella cheese, and a delicious grilled lean beef burger--it's American classic meets Italian restaurant favorite! To make it a complete meal, serve with spaghetti with a side of steamed vegetables.

This recipe pairs a fragrant rosemary-laced eggplant and bell pepper sauce with steamed halibut steaks. Served over a bed of fresh spinach with whole-grain baguette slices, this dinner is on the table in just 45 minutes.

This Middle Eastern dish is most often made with ground meat and eggplant (or potatoes) and topped with a thick béchamel sauce. To reduce fat and calories, our makeover moussaka recipe uses fat-free milk, low-fat yogurt, and light ricotta cheese for the topping, but even with those subtitutions, it still delivers on taste!

Moussaka is a Middle Eastern baked main dish, typically made by layering slices of eggplant with a seasoned ground beef or lamb mixture. This protein-filled vegetarian version replaces the meat with white beans but will still delight any and all meat-eaters at your table.

This Middle-Eastern-inspired dish uses just a small amount of lamb to stuff the eggplant, which keeps the saturated fat in check. It calls for cooked brown rice, which you can prepare up to a day ahead. Save time by using instant brown rice, which cooks in under 10 minutes.

This layered casserole is inspired by classic cheese enchiladas, minus the fuss of rolling and stuffing individual tortillas. You'd never guess that within this comforting Tex-Mex casserole hides a layer of thinly sliced eggplant. The thin slices become tender when roasted and add a subtle savory note.

Two favorite Italian dishes--lasagna and eggplant Parm--are rolled into one in this stuffed vegetable recipe.

Classic spaghetti and meatballs gets a major makeover in this 1-hour main dish recipe! Instead of regular pasta, we opt for low-calorie, low-carb spaghetti squash, and we switch out the beef meatballs with homemade turkey-apple meatballs, which are lower in saturated fat. It's a healthy meal your whole family will enjoy.

Eggplant parmesan is always a special treat, but it's even better served up on a slice of grilled focaccia bread!

Eggs Benedict is a popular choice for breakfast or brunch, but the traditional recipe is high in calories and fat. In this lighter version, we replace the English muffin, Canadian bacon and hollandaise sauce with golden brown, breaded eggplant slices, a chunky Creole sauce and a yogurt-based sauce flavored with lime and mustard.

Tender chunks of eggplant take the place of ground beef or sausage in this vegetarian pasta sauce recipe, which is made in your slow cooker.

In the mood for Italian? Try this low-fat sausage-and-eggplant one-dish meal recipe.

This easy to make, comforting dish will keep you warm on a cold day.

Satisfy your craving for cheesy, indulgent lasagna with this noodle-less version. Roasted eggplant slices stand in for noodles in this low-carb, gluten-free lasagna.

This spicy eggplant dish, popular in India and Pakistan, can be eaten hot or at room temperature. Serve with brown basmati rice and naan. Save leftovers if you can; the dish tastes better on day two when all the flavors have had a chance to meld.

Classic eggplant Parm is filled with cheese, but this vegan eggplant Parmesan combines nondairy mozzarella cheese with nutritional yeast for a dairy-free cheesy substitute that gives you the comfort food factor without animal products. For the breading, use egg replacer, which you can find in natural-foods stores and the special-diet section of large supermarkets.

Mafalda pasta has a flat shape with ribbon-like edges. It's a good choice for pasta sauces like this one, made from eggplant and sweet peppers, which are roasted and then blended until smooth. Topped with thinly sliced beef and wilted Swiss chard, this is truly a satisfying meal.